Tuesday, January 31, 2017

Which probably has something to do with the fact that we almost never have salads in our family, with the exception of our KFC nights, where we'd get Coleslaw as one of the sides, along with the chips, coke, potato & gravy etc. It was the only salad we actually enjoyed, and that was more because there was so much sauce it didn't feel so much like eating raw vegetables.

We've ventured further out into salad land now, and even have a sizeable collection of salad dressings in our fridge, but coleslaw still remains one of our favourites, and still a must order when we have KFC, although these days it is pretty rare. Luckily, there's no shortage of KFC coleslaw copycat recipes on the internet, to satisfy those coleslaw cravings without having to make the trip to KFC (and it's most likely healthier too).

And I was perfectly content with these copycat recipes, until I recently came across these coleslaw variations from Nigel Slater which included a selection of very different looking coleslaw recipes such as a Tropical fruit slaw and Beetroot and fennel slaw which sounded delectable. But it was when I came across the Crab and apple slaw with yuzu dressing that I knew I had try it.

It is essentially a typical coleslaw- cabbage, carrot and mayo- with the addition of some extras like apple and crabmeat as well as nori (seaweed) and shallots for an Asian flare. But what really makes this coleslaw like no other is the addition of yuzu juice which imparts a subtle but unique citrus flavour to the salad. I really like the addition of yuzu juice in any salad dressing, but the combination of yuzu and mayo worked surprisingly well in this salad.

Follow the recipe exactly if you want to make a decent portion for two. I scaled it up seeing as I had bought two whole cabbages, and ended up with a massive amount which lasted me for more than one week, which worked great for work lunches, although I must admit I was a bit over it by the time I finished it all!

Finely slice the spring onions and put them in a large mixing bowl. Finely shred the cabbage, either by hand or using a food processor, then add it to the onions. Without peeling the apple, halve and core it, then slice very finely. Toss with the cabbage. Lightly rinse the fresh nori and add to the bowl.

Put the mayonnaise in a small bowl, and add the yuzu juice and a little salt. Pour the dressing into the slaw and toss very gently so that most of the ingredients are coated lightly with the mayonnaise. Add the crabmeat, folding everything carefully together. Scatter with the nigella seeds and serve.

Note: Yuzu juice can be purchased from the Japanese section of Asian supermarkets